1. Cut the braised fish three times on both sides, add salt, shredded ginger and cooking wine, and marinate for 15 minutes.

2. put the fish in hot oil, fry it over and fry it until both sides are golden.

3. Heat oil in another pan, add shredded ginger and garlic slices to saute, add a spoonful of bean paste and stir-fry red oil.

4. Add the fried fish, add a spoonful of cooking wine, a spoonful of soy sauce, add boiling water, and stew for 10 minutes.

5, add green and red pepper rings, and finally thicken with water starch, and pour the soup on the fish several times with a spoon, and you can get out of the pot.

6. Finished map of braised fish. As shown in the figure below.